thanks Patty

Calypso Curried Chicken
Makes 4 servings


One 8-ounce can pineapple tidbits (juice pack)
4 boneless, skinless chicken breast halves (1 pound total)
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
One 14 1/2-ounce can diced tomatoes
3 tablespoons currants or raisins
1 teaspoon curry powder
1/8-1/4 teaspoon crushed red pepper
1/8 teaspoon salt
1 tablespoon cornstarch
1/3 cup coarsely chopped cashew pieces (optional)


Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. In a
plastic bag combine flour, 1 teaspoon curry powder, 1/2 teaspoon salt, and
pepper. Add chicken breasts, one at a time, and shake to coat well.
In a large, heavy skillet brown the chicken on both sides in hot oil over
medium-high heat. Remove chicken from skillet. In the oil remaining in the
skillet, cook green pepper, onion, and garlic till tender but not brown.
Stir in drained pineapple, undrained tomatoes, currants, 1 teaspoon curry
powder, crushed red pepper, and 1/8 teaspoon salt. Bring mixture to boiling;
return chicken to the skillet. Cover and simmer for 8-12 minutes, or till
chicken is tender and no pink remains. Remove chicken from the skillet; keep
warm.
Stir together cornstarch and reserved pineapple juice; add to tomato
mixture. Cook and stir till thickened and bubbly. Cook and stir for 2
minutes more. Serve sauce over chicken. If desired, garnish with cashews.
cooking .com

With a sharp paring knife

make a lengthwise slit in 12

jalapeno peppers,

(you may use cannedPeppers)

scrape out seeds

with point of a potato peeler. rinse

Pack each pepper with 1/2 Tablespoon

Monterey Jack Cheese.

Dredge peppers one by one in 1/4 cup

of flour, Dip each into beaten egg,

then roll in breadcrumbs.

Repeat this step

to make a thicker coating.

Deep-fry in hot oil until brown

(20-30 seconds)

Makes 12 appetizers

Excellent!!

4 mediun potatoes

4 strips bacon, cubed

4 eggs

4 tablespoons milk

salt and pepper

1 cup small cubes cooked ham

2 medium tomatoes, peeled(optional)

1 tablespoon chopped chives

Boil unpeeled potatoes 30 minutes.

rinse under cold water, peel, set aside

to cool, slice potatoes. Cook bacon

until transparent, Add potatoes, cook to

lightly browned. meanwhile blend eggs

with milk and salt and pepper.

stir in cubed ham.

Cut tomatoes into thin wedges, add

to egg mixture. Pour over potatoes

in frypan, cook until eggs are set.

Sprinkle with chives. 4 servings

(top with sauteed mushrooms if desired.

Sausage Gravy and Biscuits   

(You can't make too much of this, everyone likes it,

it's great microzapped for lunch or snacks, and you can freeze it)

4 lbs. Mild Sausage
or 3lbs. of mild sausage and 1 lb of Hot sausage
Milk
Flour
Salt & Pepper
Linda's Home Made Biscuits
Your Blender -- IMPORTANT

Put sausage in large pot, and brown,

break into small pieces like ground beef.

When browned, cover meat with milk and bring to a boil.
(While you are waiting for it to boil,

put 1 cup of flour and 1 cup of milk in Blender and blend thoroughly)

When milk (that is over meat) starts to boil,

slowly add mixture from Blender, stirring constantly.
This will thicken quickly, have the gallon of milk handy.

Reduce heat and gradually

add enough milk to bring it to the disired consistancy. 

Salt and pepper to taste.

Serve over Linda's delicious homemade biscuits.

2 cups flour

1/2 teaspoons salt

4 teaspoons Baking Powder

1/2 teaspoons cream of tartar

2 teaspoons sugar

1/2 cup shortening

2/3 cup milk

Mix in order given.(bisquits should only be

mixed ever so lightly so they are

light and fluffy when cooked.)

roll on floured board and cut with

glass into circles. bake at 350 degrees

for about 12 to 15 minutes.

until lightly brown on top.